2 cans cherries in juice (save juice for Jell-O)
1 large pkg. sugar-free cherry Jell-O
2 tbsp. tapioca
2 pkg. Sweet 'N Low
1 tsp. almond extract

Heat juice for Jell-O and other ingredients and cook until thick. Pour over cherries in pie crust. Add top crust. Be sure to poke several holes in top crust.

Bake 15 minutes at 425°F, then at 350°F until done.